Duck Breast* Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breasts in a crosshatch pattern, taking care not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Cook the Duck

   In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and browned. Flip the breasts and cook for an additional 4-6 minutes for medium-rare. Remove from the skillet and let rest.

3. 3

   Make the Sweet Potato Puree

   Peel and cube the sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt to taste.

4. 4

   Braised Kale

   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the kale and cook until wilted, about 5-7 minutes. Season with salt and pepper.

5. 5

   Prepare the Vin Cotto Sauce

   In a small saucepan, heat vin cotto over low heat until slightly thickened, about 5-10 minutes.

6. 6

   Serve

   Slice the duck breasts and serve over a bed of sweet potato puree. Top with braised kale and drizzle with vin cotto sauce.